Vegetable Rice Cakes

After a big cook up, I always find myself with a few cups of leftover rice. Today was no different, so I made these little bite sized crispy-pieces-of-goodness. I made them two ways, one with breadcrumbs and one without. Both were nice so if you need a gluten free option just leave out the breadcrumbs. Harry had these for dinner and loved them.

Nutrition Note: Sweet potato, one of the main ingredients in these yummy vegetable rice cakes, contains greater amounts of the antioxidants vitamin C, beta-carotene and vitamin E than regular potato.

Hi Allie…i just had to come back and tell you that these were a great success with one of my girls tonight! I modified the recipe a little but i was overwhelmed to see my little sensory challenged twin actually nibbling then biting into these little morsels! Finally i had a win…she has never eaten rice in anything before (apart from dessert creamed rice!)without gagging so i am over the moon! I made little fingers as she tends to pick up things shaped that way with more confidence….thanks so much, i can’t wait to try out more of your recipes…i hope you don’t mind me doing a blog post or two about them…i shall certainly link to you!!!Going to try the rice slice next! Thanks again for sharing x

Yes, you can try omitting the egg. Try soaking a slice of multigrain or wholemeal bread in a saucepan over low heat. When the bread has absorbed all the milk, mash with a fork, allow to cool and use instead of the dry breadcrumbs. This should help with binding all the ingredients together and adding in some moisture. I haven’t tried it in this particular recipe so please let us know how you go. Enjoy, Jx

Just found this on pinterest, sorry for the late question… Is it possible to skip the cheese? Dairy issue here, but I would love to make these for my little guy. I just want sure if they would hold together without it. Any ideas?